Traditional Irish puddings made from oatmeal, onions, and spices — black with beef blood, white without — sliced and fried until crisp.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: warm breakfast plate
Garnishes: fried egg, grilled tomato
Accompaniments: toast, baked beans
Instructions
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1
Toast oatmeal in a dry pan for 5 min until lightly golden and fragrant.
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2
Sauté onions gently in a little suet until soft and translucent.
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3
For black pudding: combine oatmeal, remaining suet, onions, blood, spices, and thyme. Mix well.
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4
For white pudding: use the same mixture without the blood, adding extra oatmeal for body.
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5
Fill casings or press into a greased loaf tin. Poach gently in simmering water for 1 hour.
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6
Cool, then slice thickly and fry in butter until crisp and golden on both sides.
Did You Know?
Clonakilty in County Cork is so famous for its black pudding that it has become a brand name synonymous with the finest quality.
Chef's Notes
Equipment Tips
- large pot
- sausage casings or loaf tin
- mixing bowl
Garnishing
fried egg, grilled tomato
Accompaniments
toast, baked beans
The Story Behind Black and White Pudding
Blood puddings are among the most ancient foods in Ireland, dating to a time when no part of an animal was wasted. Both black and white pudding became essential components of the full Irish breakfast and remain beloved across the island.
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